Dorie Greenspan’s World Peace Cookies

I’ve been wanting to try baking Dorie Greenspan’s rich chocolate cookies since I saw the recipe in the September issue of Bon Appetit. Lately, I really like the idea of the perfect cookie. I know that cupcakes have been all the rage these days, and don’t get me wrong, I do enjoy the craft and creativity of them. However, there’s something more timeless and classic about a great cookie. No frills, no gimmicks, just the perfect combination of crispy and chewy, delectable comfort right down to the soul. In my mind, cupcakes are the studded platform Leboutins, to cookie’s classic Chuck Taylors. And frankly, cookies are much easier to carry in to the office!

So without further ado, World Peace Cookies. Keep in mind the dough needs to chill for at least 2 hours before baking. Makes 36 cookies.

1 1/4 Cups All Purpose Flour

1/3 Cup Unsweetened Cocoa Powder

1/2 tsp Baking Soda

11 TBSP (1 stick plus 3 TBSP) Butter, room temperature

2/3 Cup Golden Brown Sugar

1/4 Granulated Sugar

1 tsp Vanilla Extract

1/4 tsp Fine Sea Salt (plus more for sprinkling on top)

5 ounces Bittersweet Chocolate Chunks

Sift flour, cocoa, and baking soda into medium bowl. Using electric mixer, beat butter in large bowl until smooth but not fluffy. Add both sugars, vanilla, and sea salt; beat until fluffy, about 2 minutes. Add flour mixture; beat just until blended (mixture may be crumbly). Add chocolate chunks, mix to distribute (if dough doesn’t come together, knead lightly in bowl to form a ball). Divide dough in half. Place half on sheet of plastic wrap. Form each into a 1 1/2 inch diameter log. Wrap in plastic and chill until firm, 2-3 hours. I put mine in the freezer for 2 hours which worked well. Can be kept chilled for up to 3 days if you want to make ahead.

Preheat oven to 325 degrees. Line 2 baking sheets with parchment paper. Using a thin, sharp knife, cut logs crosswise into 1/2 inch thick rounds. Space 1 inch apart on prepared baking sheets. Sprinkle the tops of each slice with a little bit of sea salt (this was my own addition). Bake 1 sheet at a time until cookies appear dry, 11-12 minutes. They will not be firm or golden at edges. Transfer to rack to cool.